In 2014, our friends at Zayante Vineyards ended up with a very small crop of Grenache (321 lbs.) - too small to make on its own, but way too good to let it go to waste. So we decided to harvest it together with a much larger crop of Syrah (2,708 lbs.) and "co-ferment" it. The grapes were de-stemmed and fermented over 12 days with a selected yeast strain. The skins were punched-down by hand 2-3 times a day until fermentation completed and the wine was pressed to 5 oak barrels (20% new American Oak). After 30 months of aging the wine was bottled with very coarse filtering.